You are here

Mulligatawny Soup

Ingredients
  Butter 1⁄4 Cup (4 tbs) (1/2 Stick)
  Onion 1 Medium, sliced
  Carrot 1 Medium, diced
  Green pepper 1 , diced
  Stalk celery 1 , trimmed and diced
  Tart apple 1 Medium, peeled, cored and sliced
  Chopped cooked chicken 1 Cup (16 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Whole cloves 2
  Curry powder 1 Teaspoon (Or To Taste)
  Parsley sprig 1 , minced
  Nutmeg 1 Pinch
  Canned chicken broth 21 Ounce (2 Cans Of 10 1/2 Ounce)
  Canned whole tomatoes 16 Ounce, chopped, reserve liquid (1 Can)
  Freshly ground pepper To Taste
  Salt To Taste
Directions

Melt butter in 3-quart saucepan over medium-high heat.
Add onion and saute until softened, about 2 to 3 minutes.
Blend in carrot, green pepper celery apple and chicken and saute until vegetables are tender, about 10 minutes.
Stir in flour Add cloves, curry powder, parsley and nutmeg.
Blend in broth with tomatoes and reserved liquid.
Season with salt and pepper .
Reduce heat, cover and simmer until heated through, about 30 minutes.
Ladle into bowls.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Tomato
Interest: 
Healthy

Rate It

Your rating: None
4.158335
Average: 4.2 (18 votes)